Lamb Kofta with Almond Flour Yogurt

Ingredients

• 170 g onions, peeled (6 oz)
• 28 g garlic, peeled (1 oz)
• 14 g parsley (½ oz)
• 1.36 kg ground lamb (3 lb)
• 15 g kosher salt (1 tbsp)
• 5 g black pepper (1 tsp)
• 2.3 g sumac (1 tsp)
• 7.5 g paprika (1 tbsp)
• 4 g Aleppo chili powder (2 tsp)

• 368 g full-fat Greek yogurt (13 oz)
• 28 g lemon juice (1 oz)
• 28 g orange juice (1 oz)
• 5 g salt (1 tsp)

• 113 g almond flour (4 oz)
• 6 g cumin seeds (1 tbsp)
• 6 g coriander seeds (1 tbsp)
• 56 g white sesame seeds (2 oz)
• 2 g black peppercorns (1 tsp)
• 5 g kosher salt (1 tsp)
• 2 g dried thyme (2 tsp)
• 2.3 g sumac (2 tsp)

Preparation

1. Combine 170 g onions, 28 g garlic, and 14 g parsley in a food processor and process until finely chopped.
2. Place the onion mixture in a bowl and add 1,360 g ground lamb, 15 g kosher salt, 5 g black pepper, 2.3 g sumac, 7.5 g paprika, and 4 g Aleppo chili powder.
3. Roll 57 g (2 oz) portions into cylinders and skewer them with wooden or metal skewers.
4. Cook the skewers on a char grill until fully cooked or place on a parchment-lined sheet pan and bake at 204°C for 6 to 8 minutes, until fully cooked.
5. For each serving, plate two skewers, drizzle with Citrus Yogurt, and sprinkle with Almond Flour Dukkah.

1. In a bowl, whisk together the ingredients.
2. Transfer to a squeeze bottle and refrigerate.

1. Spread 113 g almond flour onto a sheet pan and bake in a 162°C oven for 4 to 6 minutes, or until lightly golden brown.
2. In a sauté pan, combine 6 g cumin seeds, 6 g coriander seeds, 56 g white sesame seeds, and 2 g black peppercorns and toast over low heat, stirring often, for 3 to 5 minutes until aromatic.
3. Cool to room temperature, then grind coarsely in a spice grinder.
4. Mix the toasted almond flour with the ground spices, 5 g kosher salt, 2 g dried thyme, and 2.3 g sumac.

Nutritional Info (Per Serving)

Calories: 167
Total Fat: 13.29 g
Saturated Fat: 4.72 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 189.39 mg
Total Carbohydrate: 2.35 g
Dietary Fiber: 0.89 g
Total Sugars: 0.03 g
Protein: 9.61 g
Vitamin D: 0 mcg
Calcium: 24.20 mg
Iron: 1.35 mg
Potassium: 66.41 mg

Notes

This dish beautifully combines the rich, tender flavors of spiced lamb with the bright freshness of citrus yogurt and the crunchy, nutty texture of almond flour dukkah.